Cauliflower Mashers

We were definitely not believers!

We’re more than a little late to the game, because we’re ashamed to admit we haven’t tried cauliflower mashed “potatoes” until last week. Shame on us! Real mashed potatoes were on weekly rotation before we adopted the K2.0 lifestyle. And, (insert more shame here,) we always bought them already prepared. We never believed that cauliflower could make a reasonable substitute for those creamy, dreamy, white-sugar-fat bombs. Well, call me crazy, but we waited over 9 months to try this out, and I have to say, cauliflower mashers are tremendous! Don’t expect them to taste just like mashed potatoes. That’s not achievable. Expect them to taste creamy and thick and like cauliflower!

We’ve been inundated by cauliflower lately. It’s the new hit vegetable, and it’s in everything from crackers to pizza crust to snack foods. But just because it’s made with a vegetable, doesn’t mean it’s healthier for you! Read your labels, people! We’re snacking on blueberries, cherry tomatoes, and unsalted, raw nuts, because we aren’t going to buy into the cauli-craze in snack foods. That’s just going backwards. But Cauliflower Mashers? Easiest thing ever!

If you can boil water, you can make these.

Trim a head of cauliflower into individual florets. Use the stalks too, as they will tender up beautifully. In a large saucepan, arrange the cauliflower so the heads are all facing up. Add water until the stalks are submerged but the cauliflower heads are still above the water line, so they will steam. Cover, bring to a simmer, and cook until the cauliflower is tender, 10-15 minutes, depending on the size of the florets. (I left ours relatively large.)

Drain, and add a splash of dairy. We use unsweetened almond milk creamer, because we love the stats for it, and is a perfect swap for cream or half & half. Then blend it up, using an immersion blender, and done! We added a tiny pat of butter, because … well … butter!

No real recipe here. Just boil, drain, add a splash of your favorite dairy or non-dairy milk, blend, and serve! Yummo! The butter was definitely an insurance policy for my insecurity about making these for the first time. Next time, we’ll forget the butter, and add roasted garlic, or red pepper flakes, or sodium-free hot sauce, or fresh herbs, to take them to the next level. Lesson learned!

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